"There's something endearing and confident about a dish named after the feeling it gives you. Banh khoai means delight or joy cake. This crisp, savoury pancake originates from Hue, the historic capital of Vietnam's central region. Traditionally served with a rich hoisin dipping sauce, my take swaps that out for a lighter nuoc cham with sesame seeds. It stays true to the spirit of the original, though, preserving its joyful texture and bold, satisfying flavours, while using more accessible ingredients."
"In a large bowl, whisk all the batter ingredients until smooth. In a small bowl, stir the sesame seeds into the nuoc cham and set aside. Put a 20cm cast-iron skillet or nonstick frying pan on a medium heat, add two tablespoons of oil and, when it's hot, pour in about 75ml (five tablespoons) of the batter, swirling the pan to coat the base evenly."
Banh khoai is a crisp, savoury pancake from Hue made with a batter of rice flour, plain flour, turmeric and coconut cream. The pancake is filled with beaten egg, prawns (or smoked/marinated tofu), spring onions and beansprouts, then pan-fried until the base is crisp and golden. The recipe suggests a sesame nuoc cham dipping sauce instead of traditional hoisin, and a salad of pineapple, star fruit or green mango with lettuces and herbs. Prep takes about 10 minutes, cooking about 25 minutes, and the dish serves four with crispy fried shallot garnish.
Read at www.theguardian.com
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